Description
This classic New York cheesecake recipe offers a rich, creamy texture and a crisp graham cracker crust, perfectly complemented by a luscious cherry pie topping. Made using the Instant Pot for a moist, evenly cooked dessert, this cheesecake is a delightful treat that’s simple to prepare and sure to impress.
Ingredients
Scale
Crust
- 1 cup crushed graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons melted unsalted butter
Filling
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs, at room temperature
- 4 tablespoons flour
- 4 tablespoons sour cream
- 2 teaspoons vanilla extract
Topping
- 1 1/2 cups cherry pie filling
Instructions
- Prepare the Pan: Spray a 7-inch springform pan with baking spray to ensure the cheesecake doesn’t stick after baking.
- Make the Crust: In a bowl, thoroughly combine the graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press this mixture evenly into the bottom and up the sides of the prepared pan, forming a compact crust.
- Prepare the Filling: In a separate bowl, beat together the cream cheese and 1/2 cup sugar until the mixture is smooth and creamy. Add the eggs one at a time, mixing gently until just incorporated. Then, mix in the flour, sour cream, and vanilla extract, blending until smooth.
- Assemble the Cheesecake: Pour the cream cheese filling over the prepared crust, smoothing the top with a spatula for even baking.
- Set Up the Instant Pot: Place a trivet inside the Instant Pot and add 1 1/2 cups of water to the bottom. Carefully position the cheesecake pan on top of the trivet, ensuring it is stable.
- Cook the Cheesecake: Seal the Instant Pot lid and set to “sealing.” Cook on manual high pressure for 30 minutes. When finished, allow the pressure to release naturally to avoid cracks.
- Cool and Chill: Carefully open the lid, avoiding any water dripping onto the cheesecake. Remove the pan and let the cheesecake cool on a rack. Once cooled, refrigerate for at least four hours before serving to allow it to set completely.
- Add the Topping: Once chilled, top the cheesecake with the cherry pie filling before slicing and serving.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling.
- Natural release of pressure is important to prevent cracks on the cheesecake surface.
- Chilling the cheesecake for at least 4 hours allows it to set and develop flavor.
- If you don’t have an Instant Pot, this cheesecake can also be baked in a conventional oven at 325°F (163°C) for about 50-60 minutes.
- Use full-fat cream cheese and sour cream for best richness and texture.
